1. In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges. 2. Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat. 3. Add the bay leaf and thyme and other spices and cook for another 5 minutes. 4. Add the three tins of beans and the tomatoes and tomato paste and stir well to combine. 5. Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes. 6. Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
